856 EXPERIMENT STATION RECORD. 



Ice cream (Maine Sta. Off. Inap. 63 {1914). PP- I'tl-lHi). — Standards are 

 given for different liinds of ice cream and the results presented, in tabular 

 form, of the examination of samples collected throughout the State during the 

 year 1014. A statement by A. M. G. Soule is appended. 



Mate tea, R. Brikger (Pharm. Zentralhalle, 55 (WlJf), No. 48, pp. 975-978). — 

 Comparative analyses of coffee, tea, and South American mat^ tea are reported. 

 The author claims a higher nutritive value for mat6 tea [Paraguay tea], and 

 recommends its use in the German Army in preference to coffee, tea, and 

 lecithin preparations for jjroducing a temporary stimulating action. 



Drugs (Maine Sla. Off. Jn.sp. 61 {1914), pp. 89-20.'/).— Analyses are given of 

 a number of samples of drugs. The statement is made that about one-half of 

 the simpler preparations analyzed differed more than 10 per cent from the re- 

 quired standard. This is believed to be the result of carelessness rather than 

 an attempt to perjxitrate fraud. A statement by A. M. G. Soule is appended. 



Miscellaneous food materials {Maine Sta. Off. Insp. 65 {1914), pp. 165-176). — 

 General and specific data are reported regarding the inspection and analysis of 

 a number of samples of miscellaneous food products. 



The value and purpose of animal experimentation in meat examination, 

 M. MiiLLER {ZtscJtr. Infekii^nskrank. u. Hyg. Haustiere, 16 {1914), No. 3, pp. 

 115-138). — From the i-esults of his own investigations regarding the toxicity 

 of meat and evidence obtained by other workers, the author concludes that 

 animal (mice) feeding experiments should supplement the chemical and bac- 

 teriological examination of meat. Among the reasons advanced in support of 

 this contention is that the presence or absence of certain food poisons can not 

 be determined otherwise than by feeding exi>eriments. 



The bacteriology of paper dishes, Mary Dtjdderidge (Houseicives League 

 Mag.. 5 {1915), No. 1, pp. 12-15. figs. 3). — This article embodies the results of a 

 study of wood, wood pulp, and water-proof paper food containers. Special 

 attention was given to the study of the bacterial and mold content of these 

 containers. 



A study of fruit-jar caps, Gail M. Stapp {Mo. Bui. Ind. Bd. Health, 17 

 {1914)- No. 9, pp. 100, 101). — ^The results are reported of a comparative study 

 of the old style glass-lined zinc caps which close the jar by pressing tightly on 

 a rubber ring placed on the shoulder of the jar, and a newer style cap in which 

 the rubber ring is placed on the edge of the glass neck of the jar so that the 

 closure is made by the inside glass lining of the cap. Into jars sealed with 

 the old style caps were placed 100 cc. of each of the following solutions : One- 

 half per cent of phosphoric acid. 1 per cent of phosphoric acid : i per cent of 

 tartaric acid. 1 per cent of tartaric acid; i per cent of acetic acid, 1 per cent 

 of acetic acid ; and * per cent of nitric acid and 1 per cent of nitric acid. Other 

 jars of the same kind but sealed with the new caps contained like amounts of 

 the same solutions. 



After all jars had been inverted and allowed to stand for 6 months it was 

 noted that all the old style caps were corroded. The contents of 5 out of 7 

 of the jars sealed with the old caps were turbid, showed a decided loss in vol- 

 ume, and contained zinc. The contents of the jar sealed with the newer style 

 caps showed no loss in volume and no turbidity, and contained no zinc, and the 

 caps were not corroded. 



Experiments in cheap catering, Edith Sellers {Nineteenth Cent, and After, 

 76 {1914), ^^0. 453, pp. 1123-1137). — This article desc-ribes two low-priced restau- 

 rants or food shops, one in Christiana and one in Vienna. 



The Norwegian establishment has been gradually developed since 1857, when 

 a group of business men started a restaurant to provide wholesome food for 

 laboring people at a price which would pay the total cost of buying, preparing, 



